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Plum clafoutis

https://fannyzanotti.com/clafoutis-aux-prunes/
One of my absolute favourite desserts - a twist on the classic cherry clafoutis - celebrates plums at their juiciest. The tartness of the plums balances the custard-like batter perfectly. It’s the kind of dish that feels both indulgent and homey - perfect when plums are in their prime and the weather calls for something warm from the oven.
If you’ve been following for a while, you’ll know I’m partial to my grand-mère’s recipe. However, after a happy mishap - when I accidentally used half the flour one day - I found myself diving deep into clafoutis studies, exploring recipe percentages and running more than a few tests. The result is this version, my new staple, and a clafoutis that feels just right, as it should.
Author: Fanny Zanotti
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Makes 25 cm cake

Ingredients

  • 150 g caster sugar
  • 1 tsp vanilla sugar
  • A pinch of salt
  • 100 g plain flour
  • 3 eggs 167g
  • 250 g whole milk
  • 250 g whipping cream 36%
  • 80 g melted salted butter
  • 400-500 g plums cut in half and stoned

To prepare the baking dish

  • Butter
  • Cassonade or demerara sugar

Instructions

  • Preheat the oven to 200°C / fan 180°C. Generously butter a baking dish (24-26cm in diameter) - then sprinkle liberally with cassonade/demerara sugar.
  • In a large bowl, whisk together the caster sugar, vanilla sugar, salt, and plain flour.
  • In a jug, weigh out the eggs, milk, and cream. Gradually pour the milk and cream mixture into the dry ingredients, whisking just enough to just bring it all together. Stir in the melted butter.
  • Arrange the plums in the prepared dish, cut-side down, and pour the batter over them gently.
  • Bake for 30 minutes, then reduce the oven temperature to 180°C / fan 160°C and bake for another 20-30 minutes, or until golden brown and set - with the center still slightly wobbly.
  • Let it cool for a moment before serving - warm or at room temperature.

Notes

- Experiment with other fruits, like cherries or pears, but there’s something about plums that gives this clafoutis a lovely balance of sweetness and tartness.
- Vanilla sugar is a staple in many French and Swedish homes. However, a teaspoonful of vanilla extract will do the trick if you don't have any on hand. If you wish, you can even make your own vanilla sugar. I always collect used vanilla pods, wash them if needed, and leave them to dry in a pot in my skafferi [pantry] until crisp. Then, I mix 3-4 dried pods with 200-300g of caster sugar, grind them to a powder, and store it in an airtight container.